Peach Crisp

Name: Peach Crisp
Cook time: 45 min
Yield: 10

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 10

Serving Size: 1/2 cup

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Ingredients

4 cups fresh peaches, peeled, pitted and sliced
1/2 cup granulated sugar
3/4 cup all-purpose white flour
1/4 cup rolled oats
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup margarine
1-1/4 cup whipped topping (optional)
mint leaves (optional)

Nutrients per serving

Calories 265

Protein 2 g

Carbohydrates 42 g

Fat 11 g

Cholesterol 0 mg

Sodium 112 mg

Potassium 212 mg

Phosphorus 37 mg

Calcium 24 mg

Fiber 1.5 g

Preparation

Preheat oven to 350º F. Spray a 9” x 9” baking dish with nonstick spray.
Mix peaches with lemon juice and granulated sugar or Splenda® granular sweetener. Pour into baking dish.
Combine flour, oats, brown sugar, nutmeg and cinnamon in a bowl. Cut in margarine with pastry blender or two knives until mixture is crumbly. Sprinkle over peaches.
Bake for 35 to 45 minutes, until fruit is soft and crumbs are brown. Serve warm or at room temperature. Garnish with two tablespoons nondairy whipped topping and a mint leaf.

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Renal and renal diabetic food choices

1 fruit, medium potassium
1 starch
2 fat
1 high calorie

Carbohydrate choices

Helpful hints

If fresh peaches are unavailable, use canned or frozen sliced peaches.
2 medium peaches yield approximately 1 cup when peeled and sliced.
If made with Splenda No Calorie Sweetener granular and Splenda brown sugar blend, calories decrease to 247 and 32 g carbohydrate. Count as 2 carbohydrate choices.

Related Tags:

Bake Easy Fruit Lower Protein

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Submitted by:

DaVita dietitian Mary from Georgia.

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